Rose Delight Cake
The fragrant scent of rose evokes memories of English gardens, middle eastern sweets and my Grandma. Maybe this is why rose is one of my favourite flowers, scents and tastes. So I decided to create a twist on the classic victoria sponge. This cake is filled with a rose buttercream which have little jewels of turkish delight mixed in. This is just gorgeous. <3
Ingredients:
175g Soft Margarine
175g Caster Sugar
175g Self-Raising Flour, Sifted
3 Eggs beaten
Splash of Rosewater (to taste)
Icing Sugar for dusting
Rose Delight Buttercream:
75g Butter, softened
175g Icing Sugar (or slightly less)
1 tbsp milk
Splash of Rosewater (to taste)
Turkish Delight pieces, chopped
Method:
1. Preheat the oven to 180C/350F/Gas 4. Lightly grease and line the bottom of two 18cm/7in sandwich tins.
2. Put the margarine and caster sugar in a bowl and mix together until light and fluffy.
3. Add the eggs, small amounts at a time, beating well after each amount. Fold in half of the flour and then add the rest.
4. Divide mixture between the two tins and smooth surface with the back of a spoon.
5. Bake for 25-30 mins, until the cakes have risen and are golden brown and firm when touched.
6. Take out of tins carefully and cool on a wire rack.
7. Mix the icing sugar, butter, milk and rosewater for the buttercream. Then add in the turkish delight pieces.
8. When the cakes have cooled, spread the buttercream on one of the cakes, then sandwich together. Dust the top of the cake with icing sugar and...enjoy <3
Lipstick & Marzipan *TIP*: Rosewater is a very tricky ingredient, very good supermarkets sell them or in authentic middle eastern shops. If you have roses that have not been sprayed in your garden you can make your own. When you do find some, make sure you check the percentage of rose in the ingredients the higher the better. Just add as much as you want depending on how strong the rosewater you have.
This cake is delicious with my new tea love from Twinings.
Recipe: My own
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